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Pissaladière with puff pastry


Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur.

Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes.

This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.
11,5033.9/5 for 25 ratings
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Last modified on: May 7th 2017

For 1 tart, you will need:

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How long does it take?

Time required
PreparationCookingStart to finish
22 min.1 hour 16 min.1 hour 38 min.
Keeping:
1 or 2 days in the fridge, covered with plastic film.
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Step by step recipe


Stage 1 - 5 min.
Pissaladière with puff pastry : Photo of step #1

Prepare the pissaladière topping

Remove the stones from 50 g black olives, then chop roughly.

Set aside.

Stage 2 - 5 min.
Pissaladière with puff pastry : Photo of step #2
Prepare 200 g onion, but slice thinly. A mandolin is the most effective tool for this.

Stage 3 - 3 min.
Pissaladière with puff pastry : Photo of step #3
Heat 4 tablespoons olive oil in a saucepan on medium heat.

When really hot, add the onion, salt and pepper, then mix well.

Stage 4 - 10 min.
Pissaladière with puff pastry : Photo of step #4
Turn down the heat and leave to cook for 10 minutes or so, stirring regularly and without colouring.

Stage 5 - 3 min.
Pissaladière with puff pastry : Photo of step #5
Add the chopped olives, mix well and cook for a further 3 minutes.

Stage 6 - 2 min.
Pissaladière with puff pastry : Photo of step #6
Add 250 g peeled tomatoes, 20 g tomato paste and 1 Bouquet garni.

Stage 7 - 30 min.
Pissaladière with puff pastry : Photo of step #7
Leave uncovered on low heat to cook for about 30 minutes. The mixture should stew down to the consistency of a "compote" or thick sauce.

Stage 8
Pissaladière with puff pastry : Photo of step #8
Finish by adding the chopped parsley, take off the heat and check the seasoning. Leave to cool.

Stage 9 - 3 min.
Pissaladière with puff pastry : Photo of step #9

Fill and cook the pissaladière

Preheat the oven to 370°F (190°C).

Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a large circle and put on a baking sheet on a sheet of cooking parchment (the pastry may have come with one).

Prick the pastry all over.

Stage 10 - 4 min.
Pissaladière with puff pastry : Photo of step #10
Spread a generous layer of topping over the pastry base.

Stage 11 - 3 min.
Pissaladière with puff pastry : Photo of step #11
Finish by arranging 30 g anchovy fillets on top and scatter a little oregano over.

Stage 12 - 30 min.
Pissaladière with puff pastry : Photo of step #12
Bake for 30 minutes.

Serve either warm or cold.

Remarks

The topping can easily be made beforehand and even frozen, but it is important to only top the pastry base just before it goes in the oven.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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And to drink?: An easy drinking rosé from Provence, served well chilled.

Source

Home made.

More recipes?

This recipe uses (among others)
Peeled tomatoesPeeled tomatoes: You can check-out other recipes which use it, like for example: Tomato sauce for pizzas, Sunday night pasta, Sausages with baked beans, French style, Enchiladas, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Olive twists, Nanou's tuna tart, Ham "friand" pie, Ham spirals, Sicilian Epiphany Pie, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Vegetable clafoutis, Seven-hour lamb, Algerian brik rolls, Chicken with rice and leeks, Endive and beer soup, ... All
Black olivesBlack olives: You can check-out other recipes which use it, like for example: Salade Niçoise, Greek salad, Souda salad, Tomato ladybirds, Two-olive ciabatta, ... All

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